Peach Sorbet


  • 1/2 cup water
  • 3 tbsp. sugar
  • 4 cups ripe peaches, peeled and cut into chunks
  • 1 tbsp. lemon juice

Combine the water and sugar in a medium saucepan and bring to a boil over medium-high heat. Boil until the sugar is completely dissolved. Remove from the heat and allow to cool slightly.

Add the peaches to a blender. Once the syrup is cool, add the syrup and lemon juice. Puree until smooth. Refrigerate for at least 2 hours, or preferably overnight.

Freeze the purée using an ice cream maker. This usually takes about 12-15 minutes, but use the manufacturer’s directions. In the meantime, place a container in the freezer to chill. Once sorbet is done, scoop into chilled container and freeze until solid.
by The Savvy Kitchen